Ube Lava Cake with Vanilla Ice Cream Recipe
Indulge in these decadent Ube Lava Cakes with a gooey, purple yam center complemented perfectly by a scoop of creamy vanilla ice cream. This Filipino-inspired dessert offers a delightful twist on the classic molten lava cake, combining the smooth sweetness of white chocolate with the unique flavor of ube halaya and ube extract. Perfect for special occasions or an elegant treat, these individual cakes bake quickly and are served warm for a luscious, melt-in-your-mouth experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 individual lava cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
Cake Ingredients
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup ube halaya (ube jam)
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp ube extract
Topping
- Vanilla ice cream (for topping)
Other
- Non-stick spray or butter (for greasing ramekins)
Instructions
- Melt white chocolate and butter: In a small saucepan over low heat or in a microwave-safe bowl, gently melt the white chocolate chips and unsalted butter together until completely smooth and combined, stirring occasionally to prevent burning.
- Whisk eggs, yolks, and sugar: In a medium bowl, whisk the two whole eggs, two egg yolks, and granulated sugar vigorously until the mixture is slightly thickened and pale in color, indicating air has been incorporated.
- Add melted mixture and flavor: Slowly pour the warm, melted white chocolate and butter mixture into the eggs while whisking constantly to prevent curdling. Then fold in the ube halaya (purple yam jam) and ube extract, mixing until uniform.
- Fold in dry ingredients: Gently fold the all-purpose flour and salt into the batter using a spatula, mixing just until combined to maintain lightness and avoid overworking the batter.
- Fill ramekins: Thoroughly grease your ramekins with non-stick spray or butter to ensure easy release. Evenly divide the batter among them, filling each about three-quarters full.
- Bake: Preheat your oven to 425°F (218°C). Place the ramekins on a baking sheet and bake for 11 to 12 minutes, or until the edges are firm and set while the centers remain soft and jiggly.
- Rest, unmold, and serve: Let the cakes cool in the ramekins for 1 to 2 minutes. Carefully run a butter knife around the edges to loosen them, then invert each cake onto its own plate. Top immediately with a scoop of vanilla ice cream and serve for a warm, gooey treat.
Notes
- Use room temperature eggs for easier whisking and better batter consistency.
- Do not overbake; the center should remain soft to achieve the molten lava effect.
- Greasing ramekins thoroughly is essential to prevent sticking when unmolding.
- If ube halaya is unavailable, substitute with ube powder rehydrated or additional ube extract, though flavor may vary.
- Serve immediately after baking for best texture and flavor combination with the ice cream.
Keywords: Ube lava cake, molten lava cake, ube dessert, Filipino dessert, white chocolate lava cake, ube halaya cake
